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Quintess' Radiant Health/Inner Wealth

So, since one of our fellow VWers has created her own awesome cookbook, I think we should dedicate a cookbook thread to it. Whoever has ordered this book or tested recipes prior to the book's publication should contribute and maybe it will persuade others to order it and make quintess lots of $$$ ;D

So far, I've made:

Creamy Potato Leek Soup with Caramelized Scallions: delicious! Very smooth, great flavor, hearty but not heavy. Wonderful with some homemade tofu sour cream drizzled in as a garnish!

Whole Multigrain Bread: the best whole wheat bread I've ever made. It rises great, has a nice texture, very healthy, and just plain tasty! I would get the book just for this recipe!

Grandma's Apple Crisp: mmmm....I love apple crisp! I added some more margarine and about a 1/2 cup of rolled oats to the "crumb" mixture. Was very yummy!

Posted by erinmonster5 on May 13, 2010 · Member since Jan 2008 · 2870 posts

Classic Vinaigrette - I made this for my Greek salad and it was delicious. I really don't like using that much oil, but it's ok for special occasions...like Mother's Day. (erinmonster)

Adzuki Beans - Everyone seems to really love this, but I wasn't a huge fan. This was my first time trying adzuki beans, and I just don't think I like them. Maybe it's because they remind me of kidney beans....but I loved the peanut butter/coconut combo. (erinmonster)

Chili-Lime Noodles - AWESOME! I knew these would rock and I bet I'll start making them once a week...I only used 1 tbs of sesame oil and omitted the cilantro....soooo delicious! (erinmonster)

Chile lime noodles - Thanks to Erin's review above, I had to try them (funny how this forum has been influencing my eating lately). I agree they were awesome! I used pure sesame oil (all three tablespoons), was heavy on the siracha, light on the sugar and elminated the salt. I used Japanese buckwheat soba noodles, so I ate it cold. I think the leftovers will be good chilled.

Easy Indian Mung Beans - also spelled "moong" in India. I enjoyed these a lot. They were quite easy to make and my first try at moong beans, even though I bought a bag several months ago at the Indian store. I had moong bean dishes in India and this is comparable. Loved it.

Posted by lotus42 on May 16, 2010 · Member since Mar 2007 · 3081 posts

Sesame Tofu with Fresh Basil and Thai Sweet Chili SauceThis is really tasty! I pretty much followed the recipe except I omitted the basil. I also baked it at 400 degrees for about 15 min on each side instead of pan frying.

Chili-Lime NoodlesI decided to make this when I saw tweety's and erinmonster's reviews. So, I will echo them in saying this is delicious! I used the "Thai Sweet Chili Sauce" recipe instead of sriracha and used a little more than a tablespoon. I didn't have peanuts, so it is garnish-less. Yummy all the same! I served this as a side to the Sesame Tofu with Fresh Basil and Thai Sweet Chili Sauce.

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Posted by lotus42 on May 20, 2010 · Member since Mar 2007 · 3081 posts

Lemon poppy seed muffins with lemon zest glaze

These are going to be a treat for breakfast. I may add a tiny bit more lemon juice next time, but they are really good. I didn't have maple syrup, so I used agave. They were very quick to make and like vegshari said, they rose nicely. I garnished with extra poppy seeds. Thumbs up!

Posted by babysgotsauce on May 30, 2010 · Member since Apr 2008 · 1035 posts

Seasme Tofu with Basil

Yum! I made this without the sauce, (used a dijon mustard/hotsauce/veganaise sauce instead) The tofu was great and very crispy! I love the way the black and brown seasme seeds looked on it too. I may try baking it next time, using panko breadcrumbs with it.

Made this again and baked it at 375 for about 20 min for the first side and 10 min for the second. Its great baked too!

Creamy Adzuki Beans

Adzukis are my favorite beans! I've been looking forward to making these. I made in the slow cooker and the smell of coconut milk filled my kitchen all afternoon. I would maybe lessen the lemon juice a little, it masked the pb/coco flavahs a bit.

I didn't like the Hearty Vegetarian Chili recipe. It sort of tasted sweet and sour...I am not sure that is an accurate description but that is what it reminded me of. It just didn't taste like the way I am use to chili. I was disappointed.

Luscious Lemon Bars with Ginger Shortbread Crust: I think I did something wrong with these because they came out really thin and jelyyish and not sweet at all. It could be that it's just a taste I don't care for but everything else in this book has been just phenomenal so I'm pretty sure I made a mistake somewhere. I'd love to hear if other people have made this recipe and how it came out for ya.

I don't know if you saw them, but here are the other reviews for the recipe:

omg! I purposely haven't made these recently because they are so good. I love lemon and these are super flavorful and turnout beautifully! *drooling in memory* (VeganSapien)These are really tasty. I've wanted to make these for a long time! I don't think I can really taste the ginger in the crust, but maybe it's just a subtle flavor addition. I love the lemon flavor, and maybe used just a little bit more! I used an 11x7 pan, but I think next time I'll try it in an 8x8. Mine turned out a little bit flat, and my crust was stretched a little bit thin in a couple places. I really love the flavor! I would also like to try refrigerating the crust for a bit, next time. (AC)These are so lemony and flavorful, not like the bland ones you get anywhere else. I was so pleasantly surprised at how tasty these were, since I never liked lemon bars so much before. I had to give some to my mom and boyfriend though, way too tempting to have a whole pan around!! (jemaineslover)

Chili-Ginger Cabbage - pretty good....very reminicent of the salad they serve at the Thai restaurant we go to....maybe next time I'd half the recipe so I wouldn't have so much left over.

Moong Dal - ohmygosh, so awesome! I absolutely loved this dish! I followed the recipe exactly - my only complaint is that I didn't have enough 'Tomato Deliciousness' for all of the dal - next time I'll either double the tomatoes or half the dal - but either way, it was sooooo good! At first I was afraid the dal was going to be a bit bland, but in combination with the tomato sauce, it was perfect. I served it over brown basmati rice. Oh, I also might use a little less water to cook the yellow peas.....

Thai Drunken Noodles - I really liked the flavor of this dish, but the sauce was a bit heavy. I ended up making more noodles because it was swimming in sauce. Never had this from a Thai restaurant though, so nothing to compare it to. I enjoyed it. (erinmonster)

Saag Paneer - not sure about this one....it was a bit soupy for me....I think I would have preferred it if I had used less milk and maybe didn't process it as much, or at all....but I also ended up adding way too much salt which kind of ruined it, but that's what I get for not measuring.....I used smoked tofu, instead of regular, cuz that's all I had....so I pretty much jacked this recipe all up....(erinmonster)

I don't know why, but these were semi-disastrous for me. My dough was SUPER runny and gritty, and I thought I should add more flour...but I don't really like messing with recipes the first time I try them. And I trust Quintess, so I just let them be. They melted together and I ended up with a cookie cake! The good part, is that I would probably never make a cookie cake and now I have two. The whole big thing is really thin and I'm not sure how I will cut it apart. It's for my class tomorrow. I wish I had stuck with muffins like I usually do. The cookies taste pretty good, but the presentation will be funny.

Lowfat basil-garlic linguine - pretty basic and pretty fantastic tasting. I used whole grain lingine and because I had a 16 oz. pack and a 28 oz. can of crushed tomatoes, I doubled the recipe and have a HUGE amount for lunches this weekend. I think the addition of the balsamic vinegar is genious and really makes for a more unique taste. I added crushed red peppers. Loved it! I might throw in some kalamata olives in the leftovers. ;)b

Light night asparagus-bean curry - Talk about unique! This combines Thai red curry with spices usually used in Indian curries (cumin and mustard seeds and corriander). The fusion totally worked for me as I love both cuisines. I loved it so much I hate the whole thing in one sitting (it was supposed to make two servings). I was true to the recipe but only had yellow mustard seeds and not black, but that's trivial. I used pinto beans because that's what I had and it worked well. Easy and painless to make. ;)b